Tropical Chocolate Chia Pudding

I mean, I get that they are pretty, and instagram-worthy, but how do you even eat them? I like my smoothie in a to-go mug with a straw! Usually because I never actually have time to eat breakfast, so a smoothie is as good as it gets.

Chia pudding, on the other hand, I get just fine. Once you’ve basically mastered the chia-to-liquid ratio, it’s kind of amazing what you can do with it. It becomes this kind of blank canvas on which you can add any flavors, and it becomes a very simple, and tasty dish that you can eat for breakfast or dessert. Or you could just say you’re eating dessert for breakfast? Then everyone wins.

The other wonderful thing about chia is the amount of protein it packs. Just one ounce has nearly 5 grams of protein! That’s impressive. In addition, this particular recipe calls for yogurt, and the one I’m using in here is locally-produced, Olympic Greek Yogurt, which has 16 grams of protein per serving. That much protein is going to seriously set you up for the day.

Another great variation on this recipe would be to omit the cocoa powder, and use coconut milk. That would add to the “tropicalness” of the flavors.

Dessert for breakfast? Yes, please. It’s just a bonus that it’s so healthy.

Tropical Chocolate Chia Pudding

Ingredients

1/4 cup Vanilla-flavored Greek Yogurt

1/4 cup non-dairy milk

2 tbsp chia seeds

1 tbsp maple syrup

1 tbsp cocoa powder

1 mango

garnish: banana slices & toasted coconut

Method

Measure out the yogourt and non dairy milk into a small bowl or measuring cup. Add the chia, maple syrup, cocoa powder, and stir well to combine. Place in the fridge for a few hours or overnight.

Peel the mango and cut the flesh off of the pit. Place in a blender and puree until smooth.

To serve: spoon the pudding into a dish and top with mango puree. Or you could build layers; a layer of chocolate and a layer of mango, alternating.

Garnish with sliced bananas and toasted coconut flakes.

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Hi, I’m Bex!

I’m a Social Media, Food & Travel Blogger, a caffeine-fueled shenanigan-seeker. Mom to Michael, the world’s greatest teenager, and a food critic in training. When I’m not Instagramming my experiments in the kitchen, you’ll find me riding my bike on the Seawall, or taking photos. My cookbook, “Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba” is available in stores and online. Welcome to my culinary adventures!